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Sourdough Bread Starter
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Serves/Makes:1 batch

  • 2 cups (475 ml) flour
  • 3 tbsp (45 ml). sugar
  • 2 cups (475 ml) water, lukewarm
  • 1 tsp (5 ml). salt
  • 1 pkg. dry yeast
  • Stir dry ingredients together.
  • Gradually stir in water.
  • Continue to blend until mixture resembles a smooth paste.
  • Cover with a towel and put in a warm place to ferment.
  • Stir several times each day.
  • In 2 to 3 days the starter will be ready to use.
  • store starter in a glass jar or heavy plastic container in the refrigerator.
  • Cover lightly allowing air to circulate.
  • Every 3 or 4 days or after each use, the starter should be fed with 1 cup (225 ml) flour, 1 cup (225 ml) milk and 1/4 cup (60 ml) sugar (or less depending on desired sweetness).
  • Return to refrigerator and cover lightly.

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